This is a tasty appetizer any time of year - simple to prepare and always impressive.
3 jumbo dry-packed scallops, washed, dried and sliced thin
1 tbsp toasted slivered almonds, broken into small pieces
½ tbsp small mint leaves, or chopped larger ones
Juice of ½ cara cara (or navel) orange
1 tsp espelette pepper
Dash of white wine (or other light) vinegar
1 tbsp Extra virgin olive oil
Arrange sliced scallops on serving dish. Thoroughly whisk together orange juice, pepper, vinegar and olive oil and drizzle over scallops. Sprinkle almonds and mint evenly over the top. Sprinkle with sea salt to taste. Serve immediately, ideally with a crisp, dry white wine like Gruner Veltliner or dry Riesling. We are very partial to the one we show in the photograph - discovered at a restaurant in San Francisco.